Eggless double chocolate cookies recipe
US measuring cups are used (1 cup = 240 ml)
½ cup All purpose flour (Maida)
All purpose flour (Maida)
2 tablespoons Unsweetened cocoa powder
Unsweetened cocoa powder
¼ teaspoon Baking powder
⅛ teaspoon Salt
¼ cup Unsalted butter soften to room temperature, 4 oz or ½ stick or 57 grams
soften to room temperature, 4 oz or ½ stick or 57 grams
¼ cup Light brown sugar
Light brown sugar
2 tablespoons White granulated sugar
White granulated sugar
1 tablespoon Plain yogurt or Milk
½ teaspoon Pure vanilla extract
Pure vanilla extract
½ to ¾ cup Chocolate chips white or dark or milk chocolate chips
½ to ¾
white or dark or milk chocolate chips
Pre-heat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.
Line a baking sheet with parchment paper or butter paper or lightly butter it or spray it with nonstick spray.
making eggless double chocolate cookies recipe:
Take all purpose flour, baking powder and salt in a bowl. Sift the cocoa powder.
Mix it well till incorporated and keep it aside.
In another bowl take soften butter, brown sugar and regular sugar.
Beat it using wire whisk or hand mixer or stand mixer till it becomes creamy and smooth.
Add thick yogurt. Beat it well.
Add dry ingredients. Mix it with spatula.
Add white chocolate chips.
Fold them in. if dough is too soft then keep in refrigerator for 10-15 minutes otherwise just go ahead with next step.
Drop cookies using scoop or two spoons about 1 1/2 tablespoons size. Arrange them few inches apart. If it is too uneven then lightly dip finger in the water and shape them into some kind of round.
Bake into preheated oven for about 12-14 minutes. It will soft to touch but it will look set around the edges.
Let it cool in the sheet for 10 minutes.
Then remove it to the cooling rack and let it cool.
One cool completely store them in airtight container.
*Nutrition information is a rough estimate for 1 serving
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